Description
These Roasted Stuffed Dates are a delightful combination of sweet, savory, and nutty flavors. Medjool dates are filled with creamy goat cheese, crunchy walnuts, fragrant rosemary, and a hint of citrus, then baked to caramelized perfection. A drizzle of hot honey adds a touch of sweetness to finish these elegant appetizers.
Ingredients
Units
Scale
Ingredients:
- 1 (12-oz.) pkg. pitted Medjool dates
- 1 (4-oz.) log goat cheese, softened
- 1/3 cup very finely chopped walnuts
- 2 tsp. minced fresh rosemary
- 1 tsp. orange zest plus 2 tsp. fresh orange juice (from 1 navel orange)
- 1/4 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 3 Tbsp. extra-virgin olive oil
- A drizzle of hot honey for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375ºF.
- Prepare the Dates: Slice open the dates lengthwise without cutting through completely. Fill each date with 1-2 teaspoons of goat cheese.
- Assemble: Place the stuffed dates in a baking pan.
- Make the Walnut Mixture: In a bowl, mix walnuts, rosemary, orange zest, orange juice, cinnamon, sea salt, and olive oil.
- Add the Mixture: Spoon the walnut mixture over the dates.
- Bake: Bake for 15 minutes.
- Rest and Serve: Let the dates sit for 5 minutes before transferring to a serving platter. Drizzle with hot honey before serving warm.
Notes
- Store leftover stuffed dates in the fridge for up to 1 week.
- To rewarm, bake at 350ºF for 15 minutes.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
